Beurre Blanc with Cream
Simple and delicate, this sauce is delicious with most poached fish.
Overview
A silky, butter-enriched reduction combining wine, vinegar, and shallot reduction with cream. This classic French sauce brings elegant richness to poached and steamed fish with bright acidity balanced by luxurious butter body.
Ingredients
Wine reduction
- 75 ml dry white wine
- 75 ml white wine vinegar
- 60 grams shallots (finely chopped)
Finishing
- 50 ml double cream
- 200 grams butter (chilled and diced)
- salt
- pepper
Method
Stage 1 - Make reduction
- Combine the white wine, wine vinegar and shallots in a small, heavy-based saucepan and reduce the liquid over a low heat by two-thirds.
- Add the cream and reduce again by one-third.
Stage 2 - Mount butter
- Over a low heat, whisk in the butter, a little at a time, or beat in using a wooden spoon.
- It is vital to keep the sauce barely simmering at 90°C as you incorporate the butter, making sure it does not boil.
- Season to taste with salt and pepper and serve immediately.
Notes
- Temperature control: Maintain sauce at exactly 90°C; hotter causes separation, cooler prevents proper emulsion.
- Butter temperature: Cold butter pieces emulsify correctly; room temperature butter creates greasy, separated sauce.
- Never boil: Once butter is incorporated, do not allow sauce to boil or emulsion will break.
Serving
Serve immediately with poached fish, steamed fish, delicate white fish fillets, and shellfish. Classic pairing for sole, turbot, and halibut.
Storage
- Best eaten immediately after preparation.
- Keep warm in bain-marie for up to 20 minutes maximum.
- Does not reheat well; emulsion breaks. Always make fresh when needed.
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